Soft, bright, and just the right amount of sweet, this Lemon Ricotta Cake is the kind of dessert that feels special without being complicated. Made with our Ella Bella Gluten-Free All Purpose Flour, ricotta gives the cake a tender, moist texture while fresh lemon adds a light, refreshing flavor. Finished with our honey-sweetened Blackberry Fruit Butter, every slice gets a beautiful burst of rich berry sweetness—no refined-sugar-loaded topping needed. Perfect with coffee, for an afternoon treat, or as a simple dessert to share.
Lemon Ricotta Cake
Lemon Ricotta Cake
Amber aka Rosebud
8-10
Dessert
Soft, bright, and just the right amount of sweet, this Lemon Ricotta Cake is the kind of dessert that feels special without being complicated. Made with our Ella Bella Gluten-Free All Purpose Flour, ricotta gives the cake a tender, moist texture w...
Ingredients
butter for greasing the pan
¾ c. butter, softened
1 ¼ c. cane sugar (or coconut sugar)
2 c. ricotta, drained
3 large eggs
1 tsp. vanilla extract
1 large lemon, zested & juiced
1 ½ c. Ella Bella All-Purpose Flour
¾ tsp. baking soda
½ tsp. Baja Gold Sea Salt
organic powdered sugar for dusting
1 jar of Rosebud’s Blackberry Honey-Sweetened Fruit Butter, optional
Directions
Preheat the oven to 350°F. Grease a 9 inch springform pan (or round cake pan) with butter and lightly dust with powdered sugar.
In a large bowl, sift together flour, baking soda and salt. Set aside for later.
In a stand mixer (or separate mixing bowl with a handheld mixer), ceam together the butter and sugar until light in color and fluffy.
Add in the eggs, one at a time, and mix until fully incorporated.
Add in the vanilla extract, lemon zest and juice, and mix until combined.
Add the dry mix to the wet mix on low speed until just combined.
Pour the batter into the pan and bake for 50 minutes until set. Let the cake cool and dust with powdered sugar. Add a spoonful of blackberry fruit butter on each piece when serving for a touch of berry sweetness. Enjoy!